Ingredients
The following ingredients have 4 Servings
- 12 ounces penne pasta
- 1/3 cup olive oil
- 8 large garlic cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (use less if you don't like spice)
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 4 pints cherry tomatoes (any large cherry tomatoes should be cut in half)
- 1/2 cup (113 grams) vodka (use 2/3 cup for a more vodka dominant sauce)
- 3/4 cup (170 grams) heavy cream
- 1 cup fresh basil, coarsely chopped
- Freshly grated Parmesan (for serving)
Instruction
- Place a large pot of water over medium-high heat and bring to a boil. Add in a dash of salt, then add in the pasta and cook for 7 to 8 minutes, or until al dente. Reserve a 1/2 cup of pasta water, then drain the penne and place into a bowl until needed.
- In the meantime, heat oil in a 12" skillet or large saucepan over medium-heat. Add garlic and cook for about 30 seconds, or until fragrant. Then stir in the salt, red pepper flakes, black pepper, and sugar, and cook for another 30 seconds.
- Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 t0 12 minutes. If any tomatoes don't burst, lightly press on the with a spoon to help them along.
- Remove pan from heat, and stir in the vodka. Then stir in the heavy cream. Return to stovetop and stir in the basil.
- Toss pasta with with tomato sauce and let simmer for 2 minutes. Then remove from heat and serve warm, with freshly grated parmesan cheese.
